When we talk about healthy eating, we hear more and more about polyphenols and biophenols. Although they are often used as synonyms, there is an important difference.
The polyphenols are natural compounds present in certain plant-based foods, known for their antioxidant capacity. However, not all of them are equally effective in our bodies.
This is where biophenols come in: those compounds that, in addition to being present in food, are capable of being absorbed and acting beneficially in our bodies.
Biophenols help fight oxidative stress, protect the cardiovascular system, and reduce cellular inflammation. And most importantly: very few foods provide them in truly significant quantities.
In most plant-based foods, only a small portion of polyphenols actually acts in the body as biophenols. Depending on the food and the body's absorption capacity, it is estimated that between 5% and 20% of polyphenols have significant bioavailability. However, olives and especially extra virgin olive oil are an exception within the Mediterranean diet, as they contain highly active biophenols such as hydroxytyrosol and oleuropein, recognized for their high antioxidant capacity and their protective effect on cells and the cardiovascular system. For this reason, quality EVOO stands out not only for its flavor, but also for being one of the natural foods richest in biophenols that can truly be utilized by our bodies.
In the case of Cerro de las Vacas, the differential value is especially remarkable: of its 414.2 mg/kg of total polyphenols, approximately 398.3 mg/kg correspond to active biophenols, a percentage above 95%. This means that a large part of its phenolic compounds are not only present in the oil, but also possess a high capacity for action and utilization by the body. An exceptional profile that places this EVOO among the oils with the greatest health benefits, thanks to its high content of compounds like hydroxytyrosol and other biophenols characteristic of olives cared for from the field to extraction.